A bite of Luoyang
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E-mail CRI, June 5, 2013
As an ancient Chinese capital, Luoyang has a rich history of numerous traditions, among which its local cuisine remains the most active and alluring aspect of the city. Large numbers of tourists come to Luoyang each year specifically to enjoy its time-honored cuisine.
Luoyang Water Banquets
The "shui xi," or water banquet, is a Chinese meal comprising eight cold and 16 warm dishes cooked in various broths, gravies or juices.
Water banquets became popular because of the climatic conditions around Luoyang��notably, its dry air, mountainous terrain and lack of fruit��which makes a watery meal an attractive option.
Vegetables and meat dishes are all included in the water banquet. The key to an authentic banquet lies in the soup. It takes almost a day to make the soup used to cook the dishes. The ingredients in the soup are of the highest quality and require superb skills for timing and heating control.
Fried Dumplings
Legend has it that Zhao Kuangyin, or Emperor Taizu of the Song Dynasty, discovered fried dumplings when he accidentally walked in on his chefs frying leftover dumplings in the kitchen. He tried some of the fried dumplings and found the crusty dumpling wrapper quite pleasant to the taste. Thus, fried dumplings became a favorite of the imperial family and ordinary households alike. They were inscribed as one of the nonmaterial cultural heritages of Henan Province in 2009.
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